Many Malaysian know of patin tempoyak. But have you heard of asam rom?🤷🏻♀️ It’s actually a famous food in Pahang especially in Jerantut, Kuala Lipis, and Raub! Do try it when you visit Pahang, and let us know what you think!🙌 ✨ We know how you guys love our “FIRST TIME” series, and we actually have a t-shirt designed based on this series. Check out our merchandise store, and see if you can find the “FIRST TIMER” t-shirt😎😎😎. And let us know what else would you guys like to see us try for the first time! Check out our merch: jetlagwarriors.com/shop/
Dont forget try patin tempoyak and sambal hitam in kampung bangau temerloh..i bet ivana will love it..the best patin tempoyak is in temerloh pahang,the house of that dish
Please dont leave Malaysia.. Apply for Malaysia as my second home visa.. Each time watching your new video.. From both of you.. I kind of love you guys more and more.. Hope i can meet both of you one day.. And would like to have a wefie with u guys.
My father is from Pahang but I had never heard of Asam Rong till now. When we were kids we used rubber seeds as projectiles in our 'war games' and as pieces for this traditional game called Congkak, very similar to Mancala as the Filipinos call it. No one ever told us they could be turned into an asam dish. In fact i remember being told the meaty part of the seeds were poisonous! Learnt something new again from Steve n Ivana...
@Lokman Hakim What can I say we were voilent kids back then haha Those buah getah are very pretty with the batek-like design on their outer shell. Too bad it's hard to find them nowadays I bet many kids nowadays have zero idea about buah getah
@Lokman Hakim Dont feel sad.Find a village where you can do all those things. In fact i have read there are homestays that offer these in their package.Kinda like what steve n ivana were doing in Kelantan. You wont live this village life,but you get to experience all those wonderful things you mentioned. All the best.
I envy you @JetLag Warriors Steve n Ivana. My parents used to tapped rubber trees, but I’d never been taught how to tap rubber trees.. well done Steve/Saiful!
During MCO, they made Ramly burger, cook rendang, char kuey teow, laksa etc During RMCO, they cook onde-onde, skillfully open a durian, cook fish in Pahang, cook lemang in Kelantan etc Stop making us Malaysians look bad Chef and Travel host Steve and Ivana!! You know most of us tak pandai (do not know) how to do all that. Haha. Joke aside, another superb video
Woww..Saiful the rubber tapper😉.. reminds me of my childhood when i used to help my late grandpa to tapp rubber back in melaka. Love ur video guys, kipidap and stay safe.😃
Wow! Steve kept on surprising me. I can't believe that you actually like ikan patin masak tempoyak. Even I don't really eat that much of tempoyak. Both of you were eating with your hands and it did not look awkward. I am impressed.
Steve and Ivana, when you back to Canada, you can start teach in the school, tell others how to survive in the jungle with all the nature resources. Good try! I like the way you both try and appreciate the local foods.thank you!
hi steve & ivana.. kudos to u guys on the 'asam rong' vlog coverage.. its a really a rare malay(pahang) heritage treasure..not to be found/serve in the urban areas & other states eateries.. most of the rural country side ('kampung2') all across the states in malaysia has their own special heritage dishes/delicacies, .. this is what local malay labels as 'masakan kampung'.. especially on those cooked using rare or uncommon plant & animal sources.. malays being the original inhabitants of malaysia have a vast knowledge & experience in using local consumable nature resource for cooking/eating.. together with the surviving hardship experience endured during japanese occupation days, where they have to consume other unpopular/uncommon alternative food source. . i personally & politely would like to suggest to u guys, if u have the time & resources, to write a book version of the compiled 'kampung' dishes. it would be an honour to us malaysian, malays especially (no pressure anyway).. and who knows, maybe u can have it publish by local malay book publisher.. and in return, generates some income for you... anyway, it is just a sincere suggestion from me.. not sure if u guys have this following info on asam rong/rom.. hope u dont mind write few additional info down.. - the word 'rong' or 'rom is actually comes from malay word 'isirong' which refer to the nectar inside the rubber seed, while term 'asam' comes the malay term of preparation/fermenting process.. hence 'asam rong/rom'.. - actually, at first, the malays in pahang rural 'kampung' used 'buah perah' ('perah' fruit) to make the ngredient-like isirong.. but due to its rarity (being found only in the jungles).. 'biji getah' (rubber seed) was use as substitution instead.. since lots of rubber tree being planted in those pahang kampung areas (surplus availability).. + the creativeness of malays in cooking & fermenting/pickling.. asam rong is use in way as they would use tempoyak, belacan(shrimp paate), budu particularly in cooking 'gulai' (gravy base dishes) or sambal (sauces).. either as a flavour enhancer or signature.. - local ape-like monkeys like to eat the rubber seed as well.. - regarding the nutrient aspect of rubber seed, there is a research done in local university.. they have found that it is high in ALA (plant base) omega 3 fatty acid & minerals.. (btw... i notice someone mentioned in other reply (jokingly or seriously..??) , that it contains cynide.. i am not sure abt this though.. would be better/safe to further check on this.. - it is usually use in cooking scaleless fresh water fish dishes. this is because apart from giving its unique taste, the rubberish-bitter-savoury isirong flavour (malay term - 'kelat') would also get rid (or hide??) the extreme fishy smell/flavour (malay term - 'hanyir') that normally scaleless fresh water fish has.. - uncooked asam rong will last months in proper storge (even years, if stored in an air tight container).. - just as an extra additional side info, there is a local sarawak malay folklore regarding ikan patin.. it is said that a curse has been cast to some specific malay family group (across all its linage) .. it is a bit lengthy though.. if u are intrested in malay folklore.. u can read it through the following link... quite interesting i would say.. m.facebook.com/groups/1913354052274443/permalink/2706862222923618/?comment_id=2707151286228045 on a separate note.. if u guys still in pahang.. i would suggest to u guys to visit 'Chini' lake.. it is gazetted as UNESCO biosphere reserve.. not only that, there is also few folklore tale as well as modern day witnesses (both locals & foreigners) about dragon which inhabits the lake (something like Scotland's Loch).. it was reported in local newspaper before, that through research done, the lake & its surroundings was a historical ancient city site.. the hill around the lake is said to have come from some sort of pyramid.. an account from a foreigner witness have also said that there is some sort of railing fences & a gate that he had found underneath the lake.. (on a personal note, i discourage u to swim at the lake.. just to be safe)... u guys can google this lake for info.. they have it in english.. take care, stay safe, happy adventure.. p/s: please excuse my length reply..
Amazed that Steve is so opened to trying fish even though he had phobia of fishy taste before. Keep trying and you'll discover new dishes and surprises that seafood can be delicious if handled and cooked correctly. 👍👏
You guys are amazing,, not only experiencing local food but cooking also, far out, ten stars for both of you, and we get to enjoy this amazing ride with u, yeah you had me at durian, can't wait for the video
We Malaysian and South East Asia countries still take cooking seriously. Using all herbs grown locally to add into the food as flavours and natural colours. It is healthy food everywhere you eat with local eateries here in Malaysia. Something unique and flavourful to the taste buds. Almost no msg used. Diversity and multiracial adds into preparing the dish. Lucky you ...what a blessed for staying longer during this pendamic...got to taste and experience different kind of food prepared by local Malaysian...what a blessed journey you guys are having here in this blessed country....
Location and size of fish bones differs from fish to fish so when trying different types of fishes, it's good to eat with your hands and carefully feel with fingers and in the mouth before finally swallowing. Some fishes have big bones while others might have sharp tiny bones that is dangerous too.. Fish belly area has more fatty oily flesh that is supposedly very rich in omega..esp patin, salmon and catfish . Likely Steve got the part of the fish with more thin sharp bones .. It's good to include fish in diet and take time to eat carefully and enjoy the fish. Lucky if you get to eat fish that is fresh and from good source...if unlucky we might be served with less fresh, or powdery texture flesh , or hardened flesh or smelly or smelly at the belly parts or injected with chemicals to preserve the fish longer ..some outlets too do not clean the fishes well so there would be fish scale present in the dish and spoil the enjoyment of the fish dishes.. Cooked fish dishes is always best enjoyed warm or hot..unless we want enjoy sashimi
i can eat the black sambal only with 3 plate of rice . its so good . keep it up both of you . Pahang is paradise of food . enjoy . best of luck to both of u 👍👍👍
I have tried asam rom once before. Never imagined that it could be eaten. Not really into it but worth to try once you're in Pahang! Patin tempoyak is absolutely my fav!
Good first try of the three Pahang dishes ... patin tempoyak, gulai asam rong and sambal hitam. Wow! Make my mouth water ... You should also try daging opor (beef in black sauce) and puding raja (a very sweet royal pudding). Enjoy Pahang!
JetLag Warriors these should be available easily in Pahang. You can ask your homestay owner about the daging opor. Am sure Ivana can replicate the recipe briliantly 😍. For puding raja, the best will be in Pekan.
U guys really hit the spot at posting during dinner hours to make sure we're not starving when watching you guys do these food vlogs. I always save your videos for when Im about to eat so I can pretend to eat with you guys 😂😂😂
Patin tempoyak is exclusive signature dish of Pahang state. The best taste of Patin u can have if the patin from sungai pahang especially around temerloh because the patin that caught from sungai pahang have that distinctive taste ( tastier ) that u can never find in another places.
My mom doesn't like the oil from the fish so she roasted the fish first before put inside the tempoyak soup. But I like the oil from the fish, kinda like a jelly.
Guys, now that the travelling restriction within the country has been relaxed I highly recommend that you visit Kuching. Since both of you are foodies, Sarawak laksa and Kolok mee will make you cry..
You guys are the best travel ambassadors for Malaysia. Love your attitude and open-ness to new things. No need to go back. Just stay here, more than welcome. Look up Rhys Williams, brit living locally. He has good experience in local food. Speaks good Malay.
😋😋🤤🤤👍👍. Finally able to saw you guys trying Ikan Patin Masak Tempoyak dish. Now awaiting Greg and Jumi turn. 😃 Great to saw Chef Ivana cooking again. 😃
if you are coming to pekan..you must stop at Ubai..the shop Nasi Dagang Ubai..eat the nasi dagang there and you must try the Opor Daging... opor is the staple of Pekan..bcoz eat is only can be eaten only if there is a wedding..but nowadays you can get it at any restaurant but not all restaurant have it
@@JetLagWarriors Yes, I have, except for asam rong. I'm living in Kuantan after leaving KL in 2014. My late mom is from Kuantan n my late grandma is from Terengganu.
There are two tipe of seed to make the asam rom..one from the jungle and the seed from rubbertaper tree....its my feveret food....that is the true pahang dish from our encester....thanks for enjoy it....tempoyak..asam rom..and sambal hitam...main food of pahang state...
i like this type of video. you go travel be friends wit the local. go to farm . find the ingredients and cook its yourself and do some adventure. learn new things. love it!!!🙏🏻❤️
Both of you are so lucky... Tapping rubber tree. Such a unique experience. Seldom foreigner has that opportunity. And, get the taste masakan kampung (traditional delicacies). What an exciting and wonderful Malaysian travel experience.
Sambal hitam is another Pahang signature tasty dish. The main ingredient that u called as belimbing is actually a a pstar fruit. It require unripened or young belimbing to make sambal hitam.
Patin fish’s very rich in omega 3 & 6,very healthy & notice you guys are eating healthily. Ken should have joined you guys since he keeps saying eating healthy meals🤣Steve’s very good in eating with your fingers👍🏻👏🏻👍🏻job Ivana in your cooking,Bon apetite 😋
My grandfather and father used to tap the rubber tree but i never learned how to tap. Now all of the rubber trees turned to palm oil tree. Mmmm sedapnya patin tempoyak. 😋😋😋😋😋😋
Ivana and steve watch you two eat Pahang food make me cry thats all my favorite food,,i happy you two like asam Rom its not easy to make it,,you two are Local now Nice steve and Ivana,,i wish i can see you two,,👍👍♥️♥️
JetLag Warriors 😢😢😢no i work at Australia now i miss Malaysia food especially Pahang food because i from Pahang (Raub),,i like you n Ivana you are Nice people ♥️♥️♥️
Its RM2. 30 per kg. of lump rubber. Rubber prices reached RM7/kg and getting lower since then. Usually locals tap 300 trees in two hours. Nice try tapping a young 4 years old rubber tree.👍👍
Patin tempoyak is one of Pahang’s specialty , tempoyak is a Malay condiment made from fermented durian and black sambal is originated from Pahang too...it’s recommended whenever you go to Pahang 👍🏻 I once tried the best Patin tempoyak restaurant in KL (the owner is from Pahang) the patin is quite expensive called patin buah it could be around RM70-RM120 per serve depending on the size of the fish. We were very shocked of the price but after tasting it was worth paid. Happy to know that you both could adapt and enjoy the Malaysian food 😉 have a great day.
Patin buah is simply a wild patin fish at the river compare to a normal patin are grow in a cage at the river. We call it patin sangkar. Some goes to ayam kampung, it’s a little bit expensive compare to the city chicken. That’s why patin buah are expensive.
Malaysians/Indonesians and their sambals are inseparable. Look at Ivana's confidence when preparing for that sambal. And Black Sambal is on another level of sambal! :D
If you guys still in Pahang ,can try visit Lembing. There's a wonderful Rainbow Waterfall there+ epic paranoma view from the hill there . There's also a Tin mining museum during weekend which i'm not sure still opened or not .
@@JetLagWarriors Try to go there during Saturday or Sunday. There will be more people and more stalls opened during these time. I learnt my lesson hard way when my friends and I went there during Thursday. The tomatoes fried noodle and fried fish were very delicious . You can refer to this video about Rainbow Waterfall : ruclips.net/video/F6zwGnlOkSA/видео.html
What you are eating or going to eat is a Malay Cuisine in English Scientific term which is: “Pangasius nasutus” Fish found mostly in the Pahang Rver and freshly caught and cooked with Tamarind curry sauce mixed with fermented Durian fruit that is famously and popularly available in Temerloh and / or Mentakab, Pahang and vola (wow) you shall be the lucky food connoisseur on Malay Food cuisine to come across such a tasty meal.
Awesome video as always! The Black Sambal and Asam Rom you cooked were nicely done! Face reactions at 11:17 , 13:38 and 17:55 are epic especially I saw it live!
Steve u already can eat river fish which is taste fishy than sea fish, I think if u used to it u may become fish lover😋..also if u want to eat less fishy ones u can try the grill/baked fish tempoyak
Wow...you tried authentic Pahang food! Patin Tempoyak & Sambal Hitam is the food signature of Pahang..both are my favourites! But i never try Asam Rong (Rubber Seeds powder i think...) very rare to find in my hometown,Kelantan... Notes: Steve... Nice shirt will yaaa...😆
Many Malaysian know of patin tempoyak. But have you heard of asam rom?🤷🏻♀️ It’s actually a famous food in Pahang especially in Jerantut, Kuala Lipis, and Raub! Do try it when you visit Pahang, and let us know what you think!🙌
✨
We know how you guys love our “FIRST TIME” series, and we actually have a t-shirt designed based on this series. Check out our merchandise store, and see if you can find the “FIRST TIMER” t-shirt😎😎😎. And let us know what else would you guys like to see us try for the first time! Check out our merch: jetlagwarriors.com/shop/
Lokman Hakim Do you like anchovies? Try it!!
Dont forget try patin tempoyak and sambal hitam in kampung bangau temerloh..i bet ivana will love it..the best patin tempoyak is in temerloh pahang,the house of that dish
Asam rong is one of the fav local dish in pahang, and u should looking some of the royal family dish, opor daging (please find buffalo not cow)
@Lokman Hakim kancil raja patin at kg bangau...just go there, u will find it one of the best patin tempoyak in pahang
@Lokman Hakim kampung bangau temerloh,just waze je bro..patin kacil dekat dgn bangau,adik beradik but for me bangau lg sedap..
Please dont leave Malaysia.. Apply for Malaysia as my second home visa.. Each time watching your new video.. From both of you.. I kind of love you guys more and more.. Hope i can meet both of you one day.. And would like to have a wefie with u guys.
Oh thanks so much😊 Hope we can bump into each other✌️
Chef Ivana is back!
Haha let’s cook together again soon!!
Left hand on the table...and eating with the "right" hand....bravo steve...
thanks!😊😊
not "steve" any more..he is "saiful"..hahaha
My father is from Pahang but I had never heard of Asam Rong till now.
When we were kids we used rubber seeds as projectiles in our 'war games' and as pieces for this traditional game called Congkak, very similar to Mancala as the Filipinos call it.
No one ever told us they could be turned into an asam dish.
In fact i remember being told the meaty part of the seeds were poisonous!
Learnt something new again from Steve n Ivana...
whoah! Haha please try the dish when you come to Pahang! It’s specially popular around Jerantut, K Lipis, and Raub
The poisonous "thing" is so the kids don't swallow the seed 😂
@Lokman Hakim
What can I say we were voilent kids back then haha
Those buah getah are very pretty with the batek-like design on their outer shell.
Too bad it's hard to find them nowadays
I bet many kids nowadays have zero idea about buah getah
@@user-zc2hz3yj2k
Well it worked for us 😊
@Lokman Hakim
Dont feel sad.Find a village where you can do all those things.
In fact i have read there are homestays that offer these in their package.Kinda like what steve n ivana were doing in Kelantan.
You wont live this village life,but you get to experience all those wonderful things you mentioned.
All the best.
Patin tempoyak looks great! Looking forward to trying it in Pahang
I would recommend trying it at home of patin, temerloh
Come right now! We can meet up😁
Go to Selera Patin Bangau at Temerloh , Pahang!!. They serve the best Patin Tempoyak in town!!
@@aeviis6027 if im not mistaken patin bangau restaurant already closed forever, patin kancil and gobang maju patin house are nearby.
@A A.R for real? 😢 Awwman... I missing alot then.. feelsbadman since mco I haven't travel to temerloh. Dang it
Really enjoy your first time trying series 💪👍
Thank you😁
come to pahang ken, try some more fish...
It's a little odd and awesome at the same time that I'm learning Malaysian food culture from these lovely foreigners!
haha glad to hear!
Wow..that rubber tree. Thats how you do it. Iv never tried it or seen people doing in person. Only on tv. Awesome Steve. God job.
Haha yes, it was interesting to see
I envy you @JetLag Warriors Steve n Ivana. My parents used to tapped rubber trees, but I’d never been taught how to tap rubber trees.. well done Steve/Saiful!
Zul Ahmad ah thank you. And it’s never too late to learn!
During MCO, they made Ramly burger, cook rendang, char kuey teow, laksa etc
During RMCO, they cook onde-onde, skillfully open a durian, cook fish in Pahang, cook lemang in Kelantan etc
Stop making us Malaysians look bad Chef and Travel host Steve and Ivana!! You know most of us tak pandai (do not know) how to do all that. Haha. Joke aside, another superb video
Hahaha😂😂😂
Thank you!!!!
Woww..Saiful the rubber tapper😉.. reminds me of my childhood when i used to help my late grandpa to tapp rubber back in melaka. Love ur video guys, kipidap and stay safe.😃
Yes, it was interesting to visit the rubber plantation.
And thank you!
steve eating patin tempoyak with one left hand on the table is like local. LOL
yes!🙌🙌🙌 Finally doing it right😁
Couldn't agree more with this. You're local now Steve😄
Hence the name Saiful👍🏼👍🏼👍🏼
@@JetLagWarriors go get your IC😂😂😂😂
Only that we all don't eat with our left hand.... lol :)
Steve is loving Asam Rong. The authentic Pahang dish. My mouth watering right now.
yummy!!😁
Wow! Steve kept on surprising me. I can't believe that you actually like ikan patin masak tempoyak. Even I don't really eat that much of tempoyak. Both of you were eating with your hands and it did not look awkward. I am impressed.
😂😂😂thank you
Steve is a natural to open durians... And tap rubber trees!!
Hahaha🙌💪
Great to see you cooking again Ivana! Steve you are brave trying all these different dishes. Snif tests just like your brother 😉.
Haha Malaysia makes us a chef and a fish eater!
Wow, well done n congrats, Steve...gradually, your liking towards fish is improving...five stars from me to you....😂😂😂
thank you😁
Steve and Ivana, when you back to Canada, you can start teach in the school, tell others how to survive in the jungle with all the nature resources. Good try! I like the way you both try and appreciate the local foods.thank you!
haha good idea!😂
And thank you. Trying new local food is part of why we travel!
I am Malaysian living in Bali and I am filled with envious with the both of u.. i missed Malaysian food...
im still wondering how both of you can mixed easily with locals and they seemed enjoy to treat you like a special guest.
Hmmm I think it’s just the way Malaysians are! Nice and welcoming people!😊
@@JetLagWarriors i admited that
Wow that’s how they extract the rubber from the trees 😃
very cool, right?
To supply the world with gloves, tyres, rubber bands aaaaand... condoms.
Thank you rubber tappers!
Ivana is a pro in the kitchen 🤩🤩
Wohooo!✌️😎
Ivana. Let's have cook off later
hi steve & ivana.. kudos to u guys on the 'asam rong' vlog coverage.. its a really a rare malay(pahang) heritage treasure..not to be found/serve in the urban areas & other states eateries.. most of the rural country side ('kampung2') all across the states in malaysia has their own special heritage dishes/delicacies, .. this is what local malay labels as 'masakan kampung'.. especially on those cooked using rare or uncommon plant & animal sources.. malays being the original inhabitants of malaysia have a vast knowledge & experience in using local consumable nature resource for cooking/eating.. together with the surviving hardship experience endured during japanese occupation days, where they have to consume other unpopular/uncommon alternative food source. . i personally & politely would like to suggest to u guys, if u have the time & resources, to write a book version of the compiled 'kampung' dishes. it would be an honour to us malaysian, malays especially (no pressure anyway).. and who knows, maybe u can have it publish by local malay book publisher.. and in return,
generates some income for you... anyway, it is just a sincere suggestion from me..
not sure if u guys have this following info on asam rong/rom.. hope u dont mind write few additional info down..
- the word 'rong' or 'rom is actually comes from malay word 'isirong' which refer to the nectar inside the rubber seed, while term 'asam' comes the malay term of preparation/fermenting process.. hence 'asam rong/rom'..
- actually, at first, the malays in pahang rural 'kampung' used 'buah perah' ('perah' fruit) to make the ngredient-like isirong.. but due to its rarity (being found only in the jungles).. 'biji getah' (rubber seed) was use as substitution instead.. since lots of rubber tree being planted in those pahang kampung areas (surplus availability).. + the creativeness of malays in cooking & fermenting/pickling.. asam rong is use in way as they would use tempoyak, belacan(shrimp paate), budu particularly in cooking 'gulai' (gravy base dishes) or sambal (sauces).. either as a flavour enhancer or signature..
- local ape-like monkeys like to eat the rubber seed as well..
- regarding the nutrient aspect of rubber seed, there is a research done in local university.. they have found that it is high in ALA (plant base) omega 3 fatty acid & minerals.. (btw... i notice someone mentioned in other reply (jokingly or seriously..??) , that it contains cynide.. i am not sure abt this though.. would be better/safe to further check on this..
- it is usually use in cooking scaleless fresh water fish dishes. this is because apart from giving its unique taste, the rubberish-bitter-savoury isirong flavour (malay term - 'kelat') would also get rid (or hide??) the extreme fishy smell/flavour (malay term - 'hanyir') that normally scaleless fresh water fish has..
- uncooked asam rong will last months in proper storge (even years, if stored in an air tight container)..
- just as an extra additional side info, there is a local sarawak malay folklore regarding ikan patin.. it is said that a curse has been cast to some specific malay family group (across all its linage) .. it is a bit lengthy though.. if u are intrested in malay folklore.. u can read it through the following link... quite interesting i would say..
m.facebook.com/groups/1913354052274443/permalink/2706862222923618/?comment_id=2707151286228045
on a separate note.. if u guys still in pahang.. i would suggest to u guys to visit 'Chini' lake.. it is gazetted as UNESCO biosphere reserve.. not only that, there is also few folklore tale as well as modern day witnesses (both locals & foreigners) about dragon which inhabits the lake (something like Scotland's Loch).. it was reported in local newspaper before, that through research done, the lake & its surroundings was a historical ancient city site.. the hill around the lake is said to have come from some sort of pyramid.. an account from a foreigner witness have also said that there is some sort of railing fences & a gate that he had found underneath the lake.. (on a personal note, i discourage u to swim at the lake.. just to be safe)... u guys can google this lake for info.. they have it in english..
take care, stay safe, happy adventure..
p/s: please excuse my length reply..
Black sambal also can be made with beef. More tasty n good for you steve 😁
oh really? I think I would like it so much more!!
Amazed that Steve is so opened to trying fish even though he had phobia of fishy taste before.
Keep trying and you'll discover new dishes and surprises that seafood can be delicious if handled and cooked correctly. 👍👏
Willing to try, but can’t promise to like it.
@@JetLagWarriors well, at least you're willing to try!! 👍👍
Rubber tapping is fun. I used to help my mom when I was kid.
👏👏👏it was cool!
sambal biji getah ke mksd ye tu...
You guys are amazing,, not only experiencing local food but cooking also, far out, ten stars for both of you, and we get to enjoy this amazing ride with u, yeah you had me at durian, can't wait for the video
haha thanks so much❤️
9:54 chef Ivana is back! 💪
wohooo!🤪
Ken ..if you're looking for healthy food...those are .
@@kcliew2493 Haha yeah I dont want to imagine the taste of the big piece 🤪
Ken (now I am calling the right person), patin tempoyak and asam rom use no oil.. its healthy 👍🏾👍🏾👍🏾
We Malaysian and South East Asia countries still take cooking seriously. Using all herbs grown locally to add into the food as flavours and natural colours. It is healthy food everywhere you eat with local eateries here in Malaysia. Something unique and flavourful to the taste buds. Almost no msg used. Diversity and multiracial adds into preparing the dish. Lucky you ...what a blessed for staying longer during this pendamic...got to taste and experience different kind of food prepared by local Malaysian...what a blessed journey you guys are having here in this blessed country....
Yes, we feel blessed to be here. We love Malaysia and Malaysian food!
Malaysian foods must be good. I enjoy this video man. Thanks for sharing this to us.♥️
Location and size of fish bones differs from fish to fish so when trying different types of fishes, it's good to eat with your hands and carefully feel with fingers and in the mouth before finally swallowing. Some fishes have big bones while others might have sharp tiny bones that is dangerous too..
Fish belly area has more fatty oily flesh that is supposedly very rich in omega..esp patin, salmon and catfish .
Likely Steve got the part of the fish with more thin sharp bones ..
It's good to include fish in diet and take time to eat carefully and enjoy the fish.
Lucky if you get to eat fish that is fresh and from good source...if unlucky we might be served with less fresh, or powdery texture flesh , or hardened flesh or smelly or smelly at the belly parts or injected with chemicals to preserve the fish longer ..some outlets too do not clean the fishes well so there would be fish scale present in the dish and spoil the enjoyment of the fish dishes..
Cooked fish dishes is always best enjoyed warm or hot..unless we want enjoy sashimi
oh yes! We were surprised we liked patin. We were expecting fishy taste. But the one we got was nice.
i can eat the black sambal only with 3 plate of rice . its so good . keep it up both of you . Pahang is paradise of food . enjoy . best of luck to both of u 👍👍👍
wow! Black sambal with 3 plates of rice!😂😂👍
Chef Ivana should write down all the recipes from the travel and maybe publish a cook book.
Haha good idea!
I grew up in a rubber plantation in Terengganu but we never use rubber seed in cooking. Very interesting.
whoah come to Pahang and try this dish! It’s very unique here.
I have tried asam rom once before. Never imagined that it could be eaten. Not really into it but worth to try once you're in Pahang! Patin tempoyak is absolutely my fav!
it got a strange taste at first but it’s good👍
So amazing, I learnt how rubbers are made from trees from Steve 😆 and big thumbs up to Chef Emeritus Ivana for the great cooking session👌🏿🌟🌟🌟🌟🌟😋
Good first try of the three Pahang dishes ... patin tempoyak, gulai asam rong and sambal hitam. Wow! Make my mouth water ... You should also try daging opor (beef in black sauce) and puding raja (a very sweet royal pudding). Enjoy Pahang!
daging opor and pudding raja sound good! Do you know where we can find them?
JetLag Warriors these should be available easily in Pahang. You can ask your homestay owner about the daging opor. Am sure Ivana can replicate the recipe briliantly 😍. For puding raja, the best will be in Pekan.
Your eating with hand skill is pretty good 😂 good job!
Been practicing😜
That dish is better served with hill paddy (padi huma) rather than normal paddy field rice. Yoww, you two are Lumberjack superbs.
U guys really hit the spot at posting during dinner hours to make sure we're not starving when watching you guys do these food vlogs. I always save your videos for when Im about to eat so I can pretend to eat with you guys 😂😂😂
Haha nice!👍 We can eat “together”😁
I just had my dinner but still drooling because of the patin
hahaha hope your craving will be satisfied soon😜
Your mic managed to pickup the surrounding sound of nature. Which feels 100x louder at night 😁
wow you have good ears
Malaysian foods definitely 👍 😋 💖
so good!
Patin tempoyak is exclusive signature dish of Pahang state. The best taste of Patin u can have if the patin from sungai pahang especially around temerloh because the patin that caught from sungai pahang have that distinctive taste ( tastier ) that u can never find in another places.
Aminah cooking like master chef ,Ahmad saiful menoreh like a pro!!! 👍 👍
thank you😊
My mom doesn't like the oil from the fish so she roasted the fish first before put inside the tempoyak soup. But I like the oil from the fish, kinda like a jelly.
oh yes! Ivana likes it!!
So nice. Ur video always being my priority to watch. Good job guys!
Thank you so much!!😊
Guys, now that the travelling restriction within the country has been relaxed I highly recommend that you visit Kuching. Since both of you are foodies, Sarawak laksa and Kolok mee will make you cry..
Ah I thought foreigners can not enter Sarawak??
@@JetLagWarriors yup, but you are already here ever since the MCO so no problem bud
You guys are the best travel ambassadors for Malaysia. Love your attitude and open-ness to new things. No need to go back. Just stay here, more than welcome. Look up Rhys Williams, brit living locally. He has good experience in local food. Speaks good Malay.
Thank you so much!!😊
I only learned to eat Patin tempoyak just 3 years ago - i can only eat while its warm and hot.. not when its cold.. when its warm its addictive... 😋
yes, warm is best!
Finally... you have Asam Pedas Tempoyak Ikan Patin in Pahang... love asam rom also ❤❤❤
both good dishes👍
😋😋🤤🤤👍👍.
Finally able to saw you guys trying Ikan Patin Masak Tempoyak dish. Now awaiting Greg and Jumi turn. 😃
Great to saw Chef Ivana cooking again. 😃
Yes! Finally!!😁
Greg n Jumi should try it soon!
Yeahhh chef Ivana is back!
Hye friend, this patin tempoyak is very delicious this is one my favourite food, u can try sambal tempoyak too
sambal tempoyak? Sounds good!👍
Bagus tunjuk lauk2 yg jarang ditunjukkan di media seperti asamrong ni..
So delicious. My favourite food when go to Pahang.
if you are coming to pekan..you must stop at Ubai..the shop Nasi Dagang Ubai..eat the nasi dagang there and you must try the Opor Daging... opor is the staple of Pekan..bcoz eat is only can be eaten only if there is a wedding..but nowadays you can get it at any restaurant but not all restaurant have it
opor sounds amazing!
like both of u eating with your fingers. thumbs up. u can feel how delicious & feel it the dishes
Thanks! We love eating with hands but hard to film because we have to hold a camera and eat
U guys must b excited trying d famous Pahang dish. Sambal hitam sounds delicious. Asam rong, first time hearing it.
Try those dished please! But I think you can only find them in Pahang. Let us know if you like it.
@@JetLagWarriors Yes, I have, except for asam rong. I'm living in Kuantan after leaving KL in 2014. My late mom is from Kuantan n my late grandma is from Terengganu.
black sambal is compatible with various foods..even good with instant noodles..my favorite
There are two tipe of seed to make the asam rom..one from the jungle and the seed from rubbertaper tree....its my feveret food....that is the true pahang dish from our encester....thanks for enjoy it....tempoyak..asam rom..and sambal hitam...main food of pahang state...
i like this type of video. you go travel be friends wit the local. go to farm . find the ingredients and cook its yourself and do some adventure. learn new things. love it!!!🙏🏻❤️
She looks like she just randomly dumped some stuff into the pot. Haha. What a great cook.
Lol!😂😂😂
patin tempoyak is masterpiece delicious....nice cook chief ivana...
Thank you. Yes, patin tempoyak is a special dish👍
If you're in KL but still wanted originally Patin Tempoyak and sambal hitam? google search 'Nikmat Food' was at Ampang. Moh kedei koi..
nice! Thanks!
next time, try the combination of Gulai tempoyak with ikan masin (crispy salted fish) or just plain fried chicken.. great combo Saiful!
Sounds amazing with fried chicken👍
Both of you are so lucky... Tapping rubber tree. Such a unique experience. Seldom foreigner has that opportunity. And, get the taste masakan kampung (traditional delicacies).
What an exciting and wonderful Malaysian travel experience.
loving our time in Malaysia!!
Sambal hitam is another Pahang signature tasty dish. The main ingredient that u called as belimbing is actually a a pstar fruit. It require unripened or young belimbing to make sambal hitam.
Good job steve..slowly become fish lover..
Malaysia is turning me into a fish eater!😆
patin masak tempoyak dip it in budu is amazing!!!
Patin fish’s very rich in omega 3 & 6,very healthy & notice you guys are eating healthily. Ken should have joined you guys since he keeps saying eating healthy meals🤣Steve’s very good in eating with your fingers👍🏻👏🏻👍🏻job Ivana in your cooking,Bon apetite 😋
It’s possible to eat healthy in Malaysia!!😁
And thank you.
My grandfather and father used to tap the rubber tree but i never learned how to tap. Now all of the rubber trees turned to palm oil tree. Mmmm sedapnya patin tempoyak. 😋😋😋😋😋😋
oh you can still learn! It’s fun!
Ivana and steve watch you two eat Pahang food make me cry thats all my favorite food,,i happy you two like asam Rom its not easy to make it,,you two are Local now Nice steve and Ivana,,i wish i can see you two,,👍👍♥️♥️
Ah are you in Pahang?
JetLag Warriors 😢😢😢no i work at Australia now i miss Malaysia food especially Pahang food because i from Pahang (Raub),,i like you n Ivana you are Nice people ♥️♥️♥️
Nice, you finally try the patin tempoyak
yes!!! Many people has been recommending it so we have to try it! No regret😁✌️
@@JetLagWarriors restoran gobang maju patin temerloh at South Rampai Business Park back in KL
Its RM2. 30 per kg. of lump rubber. Rubber prices reached RM7/kg and getting lower since then.
Usually locals tap 300 trees in two hours.
Nice try tapping a young 4 years old rubber tree.👍👍
Patin tempoyak is one of Pahang’s specialty , tempoyak is a Malay condiment made from fermented durian and black sambal is originated from Pahang too...it’s recommended whenever you go to Pahang 👍🏻 I once tried the best Patin tempoyak restaurant in KL (the owner is from Pahang) the patin is quite expensive called patin buah it could be around RM70-RM120 per serve depending on the size of the fish. We were very shocked of the price but after tasting it was worth paid. Happy to know that you both could adapt and enjoy the Malaysian food 😉 have a great day.
wow that is quite expensive but must be so delicious! Yum!
Patin buah is simply a wild patin fish at the river compare to a normal patin are grow in a cage at the river. We call it patin sangkar. Some goes to ayam kampung, it’s a little bit expensive compare to the city chicken. That’s why patin buah are expensive.
Wow Steve....proud of u...ur eating with hand skill has been upgraded...nice job dude...
haha thank you!
Steve has evolve to Saiful maybe..hehe..it is fun to see u eating fish now...welcome to more fish n seafood dishes in malaysia 😀😀
Haha Saiful is the other side of Steve that likes fish
Malaysians/Indonesians and their sambals are inseparable. Look at Ivana's confidence when preparing for that sambal. And Black Sambal is on another level of sambal! :D
we love sambal!!!
U are great with the knife..u srape it nicely for first timer..nice job steve👍
thank you!
I will eat sambal hitam with white bread, sliced bread. 😁
sounds good too
Teliur terus tgok sek ni makan.sy asal kelatan tp membesar di temerloh.mmg sedapla patin tempoyok,kene plok smbal itam
If you guys still in Pahang ,can try visit Lembing. There's a wonderful Rainbow Waterfall there+ epic paranoma view from the hill there . There's also a Tin mining museum during weekend which i'm not sure still opened or not .
sounds good! Thanks
@@JetLagWarriors Try to go there during Saturday or Sunday. There will be more people and more stalls opened during these time. I learnt my lesson hard way when my friends and I went there during Thursday. The tomatoes fried noodle and fried fish were very delicious . You can refer to this video about Rainbow Waterfall : ruclips.net/video/F6zwGnlOkSA/видео.html
What you are eating or going to eat is a Malay Cuisine in English Scientific term which is: “Pangasius nasutus” Fish found mostly in the Pahang Rver and freshly caught and cooked with Tamarind curry sauce mixed with fermented Durian fruit that is famously and popularly available in Temerloh and / or Mentakab, Pahang and vola (wow) you shall be the lucky food connoisseur on Malay Food cuisine to come across such a tasty meal.
Thank for the info. Love the dish!
Chef Sharifah Ivana, u r a cooking pro!! 😎
thank you😊
OMG! it's the famous Patin Tempoyak. *drooling*
Awesome video as always! The Black Sambal and Asam Rom you cooked were nicely done! Face reactions at 11:17 , 13:38 and 17:55 are epic especially I saw it live!
Thank you so much! We miss you already!
Mouth watering Ivana cooking... slivating a lot. OMG.
Haha thank you😊 Hope you had your dinner
I bet both of you gonna miss the Malaysian way of cooking fish once you’re back in Canada 😊
so much!!
Great cooking video. Hopefully one day you will become popular celebrity chef and have your own TV series
U did a pretty good job on rubber tapping there...clean cut.
Both of you are amazing......like to try new things, mixing with the locals....really amazed me.
Dapnyoh! Berair mulut weh! 😋
Steve u already can eat river fish which is taste fishy than sea fish, I think if u used to it u may become fish lover😋..also if u want to eat less fishy ones u can try the grill/baked fish tempoyak
Malaysia turns Steve into a fish eater!
Wahhhhhh good job Ivana ⭐️⭐️⭐️⭐️⭐️ 👏🏻👏🏻👏🏻👏🏻👏🏻
Still craving for more Patin tempoyak? Please come to Temerloh and look for restaurant Patin claypot or Patin Raja Kancil
They are the best in town
Wow...you tried authentic Pahang food! Patin Tempoyak & Sambal Hitam is the food signature of Pahang..both are my favourites! But i never try Asam Rong (Rubber Seeds powder i think...) very rare to find in my hometown,Kelantan...
Notes: Steve... Nice shirt will yaaa...😆
oh try asam rom next time you come to Pahang!
And thanks for the t-shirt!😁
My favourite, black sambal👍👍👍
good but not for Steve😂
OMG..I'm getting hungry when watching you guys eating patin tempoyak.
😂😂lunch time soon?
wowww chef ivanaa 😱😱😱
😂😂👍
Welcome to my state, Pahang Darul Makmur. Enjoy the delicacy of Pahang.
Thank you!